Potato and Bacon Soup (Instant Pot)

From here 

Ingredients

• 1 tablespoon olive oil
• 6 slices bacon, chopped
• 1 large onion, chopped
• 2 ribs celery, sliced
• 1 tablespoon minced garlic
• 1 teaspoon ground thyme
• 2 ½ pounds red potatoes, diced
• 4 cups chicken broth
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 cup milk
• salt and ground black pepper to taste
• Garnishes/sides
• Green onion
• Bread
• Shredded cheese

Instructions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
2. Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
4. Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.